About This Recipe:
I am a HUGE fan of peanuts in savory dishes- whether it’s chicken satay with a peanut dipping sauce, or crushed peanuts on top of pad thai, I love the different combinations. I actually much prefer peanuts in savory dishes versus in desserts or candy. One of my favorite dishes to make for a quick weekday lunch is this Thai style noodle salad with a tangy and sweet peanut butter sauce. I use thick Shanghai style noodles (which you can find on Freshdirect or any specialty Asian store,) but linguini or spaghetti would also work. I think these noodles taste the best at room temperature or slightly cold, so leftovers are even better!
Enjoy!
Ingredients (4 servings)
-1 lb thick Shanghai noodles
-10 oz shredded cabbage slaw
-4 oz shredded carrots
-4 oz frozen edamame
-2 scallions, sliced
-Vegetable oil
Peanut Sauce
-1/2 cup unsweetened peanut butter
-2 limes, juiced
-2 tbls garlic chili paste
-2 tbls agave
-2 tbls soy sauce
-2 tbls rice wine vinegar
-1/2 cup warm water
Instructions (30 minutes)
1. In a large pot, bring water to a boil and cook the noodles as instructed. Drain well and then set aside.
2. In a large skillet, pour in 1-2 tbls of vegetable oil. Add in the cabbage, shredded carrots, and edamame, and cook for 5 minutes.
3. In a small bowl, whisk together all of the sauce ingredients.
4. Toss the noodles with the vegetables and sauce. Top with the scallions.
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